Stuffed Mexican Beans & Rice
Prep time
Total time
Author: The Seasonal Diet
Serves: 4-5
Ingredients
Filling:
- 1 cup cooked brown rice
- 1 cup pinto beans
- 1 Tbsp. coconut oil
- 2 tsp. chili powder
- 1 dash red pepper flakes
- 1 dash sea salt
- ¼ cup black olives, sliced
- ¼ cup red onion, minced
Breading:
- 1 ½ cups cooked brown rice
- ½ cup garbanzo bean flour
- 1 tsp. baking powder
- 1 tsp. sea salt
- ¼ cup coconut oil
- 2 Tbsp. olive oil
- ½ cup water
- 2 Tbsp. flax meal
Toppings:
- guacamole
- tomatoes, chopped
- mango, chopped
- cilantro, chopped
- nutritional yeast (optional)
- hot sauce (optional)
Instructions
- Mix all filling ingredients together in a food processor (except onions and olives) until it resembles refried beans. Place mixture in a medium-size bowl, add olives and onions, stir well and set aside.
- Next, chop all toppings and prepare guacamole, set those aside.
- Now for the breading, in a medium bowl mix the water, flax, oils (melt the coconut oil) and stir well. Allow to sit for 3 minutes.
- Next, mix the flours, baking powder and sea salt in a larger bowl. Add wet ingredients to dry and stir well. You want mixture to stick together, so add a little more water if it’s too dry. *This dough works better if you don’t touch it to much.
- Place dough on counter and flatten out, divide into 8 small circles.
- Lightly oil frying pan and turn to medium,. Once pan is hot, add one circle breading dough, then a spoonful of filling then another circle of dough on top.
- Use a fork or spatula to close the sides of the circle. After a few minutes, flip and cook on the other side.
- Repeat until all the dough is used up.
- Serve hot with desired toppings.
Notes
*Note: the breading is really tricky, but doable, and very tasty. If you are easily frustrated, I would recommend making the filling and putting it in some kind of wraps, we love heated brown rice wraps.
